Chocolate curls

Temper the melted chocolate and pour a portion on to the plastic
foil.

Step 2

Spread the chocolate out evenly in a thin layer with the palette
knife.

Step 3

Push the plastic combscraper away from you through the chocolate
layer so that the lines stand out. Are you using a crenellated
rubber comb? Then make the movement in reverse: pull the comb
through the chocolate towards you.

Step 4

Next, scrape away the edges of the chocolate that flow over the
edge of the foil with the palette knife.

Step 5

Lift up the plastic foil and give it a twist. Keep it in this
position until the chocolate has hardened and the foil itself stays
curled. Then allow the foil to harden still further (perhaps in the
refrigerator). With the point of a knife carefully loosen the
curled chocolate strips. Very attractive as decoration for
patisserie or desserts.

Which chocolates are best suited to these decorations?

All chocolates with a basic viscosity:
Any chocolate with a basic viscosity ()
will deliver outstanding results. They have the right fluidity to
create decorations with a perfect thickness. Above all, these basic
types are very easy to work with.
Do you want to create fine, filmy decorations? Then you should
choose the chocolate types with a higher (2% to 3% more)
cocoabutter content. You can identify these by the number 2 or 3
before the basic code ().